Homemade brioche buns are soft and delicious, perfect for hamburgers and sandwiches. Above all, they’re surprisingly easy to make and bake! A generous amount of butter and eggs makes the buns rich and flavorful, while a sponge starter helps in the proofing process.
Tips
- Try to avoid adding too much extra flour. You should have a soft and somewhat sticky dough for the best texture. If too much flour is added, the buns can be tough with a rough or lumpy exterior.
- Use a mixer with a dough hook. If you try to mix and knead by hand, you might be more apt to add extra flour.
Recipe Variations
- Slider Buns: Instead of 12 standard-size sandwich buns, make 18 to 24 slider buns.
- Egg Wash: For lighter color, make the egg wash with the egg white and save the yolk for another use.
- Topping: Instead of sesame seeds, use everything bagel seasoning, poppy seeds, dried onion flakes, or a light sprinkle of flaky sea salt.
- Herbs: Add a few tablespoons of fresh herbs or a few teaspoons of dried herbs.
- Onion or Garlic Powder: Add 1 to 1 1/2 teaspoons of onion or garlic powder, or both.
- Cheese: Add 1 to 1 1/2 cups of shredded Parmesan, cheddar, or Gruyère for a cheesy twist.
How to Store
- Store the buns in a food storage bag at room temperature for up to 2 days. The refrigerator can dry them a bit, but it can also extend their freshness and add a few more days.
- Freeze the buns for longer storage. Place the completely cooled buns on a baking sheet or tray and freeze. When frozen solid wrap each individual bun in plastic wrap and transfer them to a resealable storage bag and press out as much air as possible. Label with the name and date and freeze for up to 3 months for best quality. Defrost on the counter for a few hours or in the fridge overnight.
- For a fresh-baked texture and flavor, reheat buns in a 350 F (180 C) oven for6 to 8 minutes or until warm throughout.
How to Enjoy Homemade Brioche Buns
- Side Dish: Add these buns to a meal of baked beans, a savory lentil soup, or hearty Brunswick stew.
- French Toast: Slice them and dip them in an egg mixture to make rich, delicious French toast.
- Grilled Cheese: Make a gourmet grilled cheese using brioche buns instead of sliced bread.
- Burgers: They’re perfect for delicious turkey burgers, air fryer hamburgers, or bacon cheeseburgers.
Homemade Brioche Buns
Master the art of baking homemade brioche buns that are soft, buttery, and irresistible. Perfect for your favorite burgers and sandwiches!
- Prep Time: 20 minutes
- Proofing Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 servings 1x
- Category: Yeast Breads
- Method: Bake
- Cuisine: French
Ingredients
Scale
Sponge
- 3/4 cup (6 ounces) milk, lukewarm
- 1 packet (2 1/4 ounces) active dry yeast
- 3/4 cup (85 grams) all-purpose flour
- 3 tablespoons granulated sugar
Dough
- 3 cups plus 1 tablespoon (390 grams) all-purpose flour
- 1 1/2 teaspoon table salt
- 4 large eggs, beaten
- 1/2 cup (113 grams) unsalted butter, plus more for the bowl
- 1 tablespoon cornmeal
For the Topping
- 1 large egg
- 1 tablespoon water
- 2 tablespoons sesame seeds, optional
Instructions
- Prepare the Sponge: Combine the milk and yeast in the bowl of a stand mixer and let stand for 5 minutes. Add the flour and sugar and mix with the paddle attachment until the mixture is smooth.
Remove the beater, cover the bowl with plastic wrap, and let stand for 30 minutes. You should see bubbles over the surface of the sponge.
- Make the Dough: With the dough hook attachment, mix the flour, salt, and beaten eggs into the sponge. The dough should be somewhat sticky, but if it is too wet, add more flour, a few teaspoons at a time. Once the dough is cohesive, scrape down the bowl and knead for 4 minutes.
Add the butter, 1 tablespoon at a time. Continue kneading with the dough hook and scraping the bowl occasionally, for 5 minutes longer. The dough should be smooth and glossy. - Proof the Dough: Butter a large bowl and scrape the dough into it. Cover with plastic wrap and let rise for 90 minutes.
Punch the dough down and fold it over itself a few times. Cover with plastic wrap and let it rise for 45 minutes longer. - Prepare the Pan and Shape the Buns: Line a large baking sheet with parchment paper. Transfer the dough to a lightly floured surface and shape it into 10 to 12 3-ounce balls.
Arrange the balls on the prepared baking sheet and use your floured hand to gently flatten them into disks. Let them rest for 20 minutes. - Bake: Heat the oven to 400 F. Sprinkle the tops of the buns with cornmeal, then flip them over so the cornmeal is on the bottom.
Combine the egg and water to make the egg wash and gently brush it over the buns. Sprinkle with sesame seeds if you like.
Bake the buns for 7 minutes, then reduce the temperature to 350 F and bake for 1- to 13 minutes longer or until golden brown. - Cool: Remove the buns to a rack to cool. Enjoy them alongside a meal or split them for burgers or sandwiches.
